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Breton Coast Sautéed Mussels

Pairs with: Juniper Berry DRY Soda

For mussel lovers, this is an exceptional creamy, yet fresh, main course. Prepare it for a special evening or any time you’re feeling luxurious.

2 tbsp butter
1 clove garlic, minced
2 large white onions, peeled, sliced into rings then cut in half
3 stalks celery, cut into 1/2 inch pieces
2 quarts mussels - cleaned and debearded
1 1/2 cups dry white wine
2 sprigs fresh thyme
2 bay leaves
salt and pepper to taste
1/2 cup crème fraîche
1/4 cup chopped fresh parsley

 

- Over medium heat, melt butter in a large frying pan, cooking until it is just beginning to brown. Add garlic, onions, and celery to the pan, and sauté until the onions begin to turn clear.
- Place mussels in pan and stir. Allow muscles to start releasing their juice, then add wine.
- Stir-in thyme and bay leaves, then add salt and pepper. Continue to cook for roughly 10 more minutes, stirring frequently.
- After all the mussels have opened, stir two large spoonfuls of crème fraîche into the sauce.
- Divide mussels and sauce among four bowls. To garnish, add a pinch of parsley and very small spoonful of crème fraîche to each serving.